Split them in two, and put them in cold water for five minutes; trim off
the pellicle or thin skin, run a skewer through, sprinkle salt and
pepper on, place them on the gridiron, and set on a good fire; turn
over, and when broiled, serve them with a piece of butter and chopped
parsley kneaded together, and placed on each kidney; add also a few
drops of lemon-juice.
You may also, when broiled, serve them on a _maitre d'hotel_ sauce.
_The same, in Brochette._--Proceed as above in every particular, except
that you place the kidneys on the spit instead of on the gridiron. Serve
them in the same way.
_The same, with Champagne._--Cut the kidneys in slices, each in ten or
twelve pieces. Put in a stewpan a piece of butter the size of two
walnuts, and set it on the fire; when melted, add a teaspoonful of
chopped parsley, same of mushrooms, a pinch of grated nutmeg, salt,
pepper, and the kidneys; keep tossing till they become stiff, then
sprinkle on them a saltspoonful of flour, stirring with a wooden spoon
the while; add also a wine-glass of Champagne, or of good white wine;
subdue the fire, and let simmer till cooked; take from the fire, add
about one ounce of fresh butter, and the juice of half a lemon, and
serve. This is a very delicate dish.